Juicy, cheesy, and packed with flavor — these Stuffed Bell Peppers are the ultimate comfort dinner. Tender bell peppers loaded with seasoned ground beef, rice, and marinara, then crowned with bubbly golden mozzarella. It’s a complete meal in one colorful, edible bowl.

This is classic American comfort food at its best: hearty, satisfying, and endlessly adaptable. Whether you’re feeding a family on a busy weeknight or meal prepping lunches for the week, stuffed peppers deliver big flavor with simple ingredients.

Why You’ll Love This Recipe

  • Complete meal in one: Protein, grains, veggies, and cheese — all in a single pepper.
  • Weeknight-friendly: Simple prep, then the oven does the work.
  • Great for meal prep: They reheat beautifully for lunches all week.
  • Crowd-pleasing: Cheesy, savory, and endlessly customizable for picky eaters.

Ingredients

  • 6 large bell peppers (any color), tops cut off and seeded
  • 1 lb ground beef (or turkey)
  • 1 cup cooked rice
  • 1 cup marinara sauce, divided
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Prep the peppers: Preheat your oven to 375°F. Cut the tops off the bell peppers, remove the seeds, and stand them upright in a baking dish.
  2. Cook the filling: Brown the ground beef with the onion and garlic in a skillet over medium-high heat; drain off any excess fat.
  3. Mix it up: Stir in the cooked rice, 1/2 cup of the marinara sauce, Italian seasoning, salt, and pepper.
  4. Stuff the peppers: Spoon the filling into each pepper and top with the remaining marinara sauce.
  5. Bake covered: Cover the dish with foil and bake for 25 minutes.
  6. Add the cheese: Uncover, sprinkle mozzarella generously over each pepper, and bake 10 more minutes until the cheese is golden and bubbly.
  7. Rest and serve: Let rest 5 minutes, then slice one open and enjoy that cheesy reveal!

Stuffed Bell Peppers with melted mozzarella cheese

Tips for Perfect Stuffed Peppers

  • Pick peppers that stand: Choose flat-bottomed peppers so they stay upright in the dish.
  • Don’t overcook the beef: It finishes in the oven, so just brown it in the skillet.
  • Cover first, then uncover: The foil steams the peppers tender; uncovering lets the cheese brown.
  • Use leftover rice: Day-old rice holds its texture better in the filling.
  • Make it your own: Swap in ground turkey, add black beans, or spice it up with red pepper flakes.

Serving Suggestions

These stuffed peppers are a meal on their own, but they pair wonderfully with garlic bread, a crisp green salad, or roasted vegetables. For a lighter plate, serve half a pepper alongside a big salad.

Frequently Asked Questions

Can I make these ahead?
Yes! Assemble the stuffed peppers up to a day ahead, refrigerate, and bake when ready — just add a few extra minutes.

How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.

Can I freeze stuffed peppers?
Absolutely. Freeze baked peppers in a freezer-safe container for up to 3 months; thaw overnight and reheat in the oven.

The Bottom Line

Stuffed Bell Peppers are the cozy, cheesy weeknight dinner you’ll come back to again and again. Simple ingredients, big comfort — what more could you want?